8 oz. cream cheese
1 stick butter
1/2 tsp. celery salt
1/2 tsp. Worcestershire
1 c. radishes
1/4 c. green onions
Blend butter and cream cheese until creamy, add celery salt, Worcestershire sauce, paprika and green onions. Blend, chop in blender the radishes until finely chopped. Add to cream cheese mixture. Make this the night before and leave in refrigerator until needed. Serve on cocktail rye bread or crackers
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste
25 mins Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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